I started making these during one of those “reset” weeks when I wanted something lighter but still fun. Turns out, cabbage leaves make the perfect taco shells — sturdy, crunchy, and fresh. My husband was skeptical... until he ate four. Now they’re in our regular summer rotation!

Ingredients:

• 8 cabbage leaves (green or purple), rinsed and patted dry

• 1 lb ground beef or ground turkey

• 1 tbsp olive oil

• 1/2 onion, diced

• 2 cloves garlic, minced

• 1 packet taco seasoning (or 2 tbsp homemade)

• 1/4 cup water

• Toppings: diced tomatoes, avocado, shredded cheese, salsa, cilantro, lime wedges

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté 2–3 minutes.

2. Add ground meat and cook until browned. Stir in taco seasoning and water. Simmer 5 minutes.

3. While meat cooks, prep toppings and trim thick stems off cabbage leaves if needed.

4. Spoon taco meat into cabbage leaves and top with desired toppings.

5. Serve with a squeeze of lime and enjoy immediately!

Nutrition (per 2 wraps, serves 4):

• Calories: 290

• Protein: 25g

• Carbs: 8g

• Fat: 18g

• Fiber: 3g